Puff Pastry Chicken Potpie

Name: Puff Pastry Chicken Potpie
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 servings.
Ingredients: 1 package (17.3 ounces) frozen puff pastry, thawed; 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces; 1 teaspoon salt, divided; 1 teaspoon pepper, divided; 4 tablespoons butter, divided; 1 large onion, chopped; 2 garlic cloves, minced; 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme; 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage; 1/2 cup all-purpose flour; 1-1/2 cups chicken broth; 1 cup plus 1 tablespoon half-and-half cream, divided; 2 cups frozen mixed vegetables (about 10 ounces); 1 tablespoon lemon juice; 1 large egg yolk

TOTAL TIME: Prep: 45 min. Bake: 45 min. + standing YIELD: 8 servings.

When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, divided
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
1/2 cup all-purpose flour
1-1/2 cups chicken broth
1 cup plus 1 tablespoon half-and-half cream, divided
2 cups frozen mixed vegetables (about 10 ounces)
1 tablespoon lemon juice
1 large egg yolk

Directions

1. Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling.
2. Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
3. In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
4. Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit.
5. Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.

Nutrition Facts

1 serving: 523 calories, 25g fat (10g saturated fat), 118mg cholesterol, 768mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 30g protein.